Place the olive oil in a medium saucepan over medium-high heat.
Add the garlic and cook, stirring, until fragrant and golden, about 3 minutes.
Pour in the vegetable stock, a generous pinch of salt, and a few grinds of pepper.
Raise the heat and bring to a rolling boil.
Add the milk and bring it back to a boil, then immediately lower the heat to maintain a steady, gentle simmer.
While stirring the soup constantly in one direction, slowly pour the beaten eggs in a thin, steady stream.
Continue to stir for 1 to 2 minutes as the eggs cook into delicate ribbons.
Taste the soup and adjust the seasoning if needed.
Serve immediately, garnished generously with fresh cilantro and sliced scallions.
Turn this into a hearty meal by adding 2 cups (480 ml) of cooked rice, pasta, or leftover potatoes to the broth before adding the eggs.
